Vegan Sweet Pea Arancini
1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel.
2. Make the vegan sweet pea risotto: In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining.
3. Place breadcrumbs, 3/4 cup flour and milk in 3 separate wide, shallow dishes. In medium bowl, stir risotto and remaining 1 1/2 tablespoons flour; form into 16 (1 1/2-inch) balls (about 1 1/2 tablespoons each). Dredge balls in flour, then in milk and breadcrumbs to coat, shaking off excess; place on parchment paper-lined pan and refrigerate 15 minutes.
4. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 10 minutes or until oil temperature reaches 350°. In 2 batches, add risotto balls to oil; cook 4 minutes or until golden brown, gently turning occasionally. With slotted spoon, transfer arancini to paper towel-lined pan; sprinkle with salt, if desired. Makes 16 arancini.
- 2 g Saturated fat
- 0 mg Cholesterol
- 114 mg Sodium
- 18 g Carbohydrates
- 2 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 4 g Protein
Directions
1. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel.
2. Make the vegan sweet pea risotto: In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining.
3. Place breadcrumbs, 3/4 cup flour and milk in 3 separate wide, shallow dishes. In medium bowl, stir risotto and remaining 1 1/2 tablespoons flour; form into 16 (1 1/2-inch) balls (about 1 1/2 tablespoons each). Dredge balls in flour, then in milk and breadcrumbs to coat, shaking off excess; place on parchment paper-lined pan and refrigerate 15 minutes.
4. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 10 minutes or until oil temperature reaches 350°. In 2 batches, add risotto balls to oil; cook 4 minutes or until golden brown, gently turning occasionally. With slotted spoon, transfer arancini to paper towel-lined pan; sprinkle with salt, if desired. Makes 16 arancini.
